NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup cremini mushrooms

1 cup baby spinach

2 tbsp sun-dried tomatoes

2 clove garlic

0.25 cup full-fat coconut milk

0.25 cup low-sodium chicken broth

1 tsp extra virgin olive oil

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with 0.25 tsp sea salt, 0.25 tsp black pepper, and 0.25 tsp dried oregano on both sides.

• 2

  Heat 1 tsp extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add 1 cup sliced cremini mushrooms and sauté until they release their moisture and turn a deep golden brown.

• 5

  Stir in 2 clove minced garlic and 2 tbsp julienned sun-dried tomatoes, cooking for 1 minute until fragrant.

• 6

  Pour in 0.25 cup low-sodium chicken broth and 0.25 cup full-fat coconut milk, scraping the bottom of the pan to release any browned bits.

• 7

  Simmer the sauce for 3-5 minutes until it begins to thicken slightly and becomes glossy.

• 8

  Return the chicken to the pan and nestle it into the sauce to reheat.

• 9

  Add 1 cup baby spinach and stir gently until the leaves are just wilted and the sauce is creamy.

• 10

  Serve immediately, spooning the extra Tuscan sauce over the chicken for a rich and satisfying meal.